curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi |

Step 1

For sambar masalaTo make sambar masala, combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 3 minutes, while stirring continuously.Transfer into a plate and allow the mixture to cool completely.Once cooled blend in a mixer to a smooth powder.Store the sambar masala in an air-tight container and use as required.

Step 2

Like Sambar Masala, Sambar Powder, then check our various masala recipes. Indian kitchen widely makes use of a myriad of spice-mix. In fact, different regions have different blend of whole spices depending upon the locally available ingredients. The sambar masala powder is basically used to make sambar (a famous South-Indian dal like curry). It can be eaten with snacks like idli, dosa or appe and even served for lunch or dinner along with steamed rice. Check out other popular masala recipes from our website : · Garam masala · Chole masala · Chaat masala

Step 3

For the sambar masala recipe | sambar powder | sambar podi | remove all the ingredients in individual bowls or in a large plate as per the measurements mentioned. If you are making the sambhar masala powder in large quantity then roast all the ingredients individually but, if making in small batches then you can roast all the spices together. For making Sambhar Masala at home, in a small non-stick pan, take the pandi red chillies. We have removed the stalk and broken them into pieces before adding. Add the chana dal. It is a one of the popular south-Indian spices. From chutneys to tempering, it is widely used in the cooking. Add the cumin seeds and the fenugreek seeds. Add the black peppercorns. They provide the require heat in the sambhar masala. Add the coriander seeds. Combine all the ingredients and mix well. Dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. It is very important to stir them frequently so as to prevent them from burning & turning bitter. The spices on roasting will become fragrant and change color. Allow the mixture to cool completely. Once cooled, transfer them in a mixer jar. Also, if making in large quantity then grind in batches or in a flour mill. Blend in a mixer to a smooth powder and our homemade Sambhar Masala (Sambar Powder) is ready. Store homemade Sambar Masala podi in an air-tight container and use as required. The sambar masala | sambar powder | sambar podi | should last for 2 months.

Step 4

Adjust the amount of chilli depending on the spice level you prefer. We have made use of pandi red chillies for this homemade Sambar Powder recipe but if it’s not available, then you can use kashmiri red chilies or byadagi chilli. We have dry roasted the whole spices but, you can add 1 tsp of oil while roasting. Also, if making in large quantity, roast all ingredients in a heavy bottom pan over low flame to avoid burning. You can even sundry all ingredients for minimum 2 hours to store sambar powder for longer period.